Please, don't smell the beans which are used to make my coffee.Please, don't smell the coffee grounds which are used to make my coffee.Please, don't smell my coffee with your nose, which has many things that I don't like.

Someone do it, there are more and more people do it.

I do hate it.

Peter in Beijing-------------------http://www.kaffa.cn/-------------------I am looking for the way and the place to extend our trainning courses.

But it's the your sense of smelling, in other words your nose that'll tell you all the different aromas, not your tongue. What we call flavor is a complex sensation composed of taste (salty, sweet, bitter, sour), smell (fruity, chocolate, etc.) and feel (hot, oily etc.). I don't see anything wrong with smelling your coffee.

***"This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)

Nobody even think of it? None of those restaurant managers or even kitchen managers think of it?So, I may imagine that it's quite normally happened in kitchens? So, in China, we say that never look into kitchen if only you still want to eat those they make.

Even if someone who have got cold and fever, any body care of it?

Peter in Beijing-------------------http://www.kaffa.cn/-------------------I am looking for the way and the place to extend our trainning courses.

Peter,In the states, we don't let anybody NEAR the coffee. There are no jars of coffee. The coffee is usually in the grinder, which is behind the counter out of reach. If you are SELLING coffee out of bins, it is natural for folks to open the bin, stick their nose in there and take a deep breath in.Guilty myself!BTW, you mention a "home roaster." Is that something you've built, a commercial roaster, or a roaster built for home use, such as a Behmor, HotTop, etc?

In China, there are a few cafes, where you can meet many of coffee lovers and home-baristas. Normally after the PBTC grind the beans, he put the container with coffee grounds on the counter, and almost everyone come and take the grounds for smelling, everybody.I can't bear it, so I hate it.

I have only a small home roaster, Gene Cafe.

Peter in Beijing-------------------http://www.kaffa.cn/-------------------I am looking for the way and the place to extend our trainning courses.

In China, there are a few cafes, where you can meet many of coffee lovers and home-baristas. Normally after the PBTC grind the beans, he put the container with coffee grounds on the counter, and almost everyone come and take the grounds for smelling, everybody.I can't bear it, so I hate it.

NO WAY I'd put my fresh ground coffee near someone. The temptation would be to great to stick their nose in it, as you, say.BTW, The Gene normally does a fine job. I like my Behmor, as I can roast rice as much in one roast as a Gene, or Hot Top.I normally do about 360 grams (around 13 oz), especially if it's a high chaff bean. I can roast 15 oz of decaf to 2nd crack in about 14-15 minutes.Sorry for the slight off topic!

In China, there are a few cafes, where you can meet many of coffee lovers and home-baristas. Normally after the PBTC grind the beans, he put the container with coffee grounds on the counter, and almost everyone come and take the grounds for smelling, everybody.I can't bear it, so I hate it.

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